Vegan Sweet Potato Bread with Cinnamon Cream Cheese Frosting Recipe

Bylina moretti
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Introduction

This Vegan Sweet Potato Bread is a moist, flavorful treat perfect for cozy mornings or afternoon snacks. Made with wholesome ingredients and topped with a creamy cinnamon frosting, it’s both comforting and delicious.

The image shows a loaf of moist pumpkin bread with one thick slice cut and placed in front on a white round plate. The bread has a warm orange-brown color with a soft, crumbly texture inside and a darker, firm crust outside. On top of the loaf is a thick layer of creamy tan frosting, sprinkled generously with chopped pecans that add a crunchy texture. The background features a white marbled surface with blurred items like a vanilla bean, a jar of pumpkin puree, cinnamon stick, and sweet potatoes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 1/4 cups (280g) all-purpose plain flour (spooned and leveled)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 x (~360g) very large sweet potato (or 2 x medium sweet potatoes, peeled and weighed)
  • 1/2 cup (110g) neutral flavored oil
  • 2/3 cup (150g) dairy-free milk
  • 2 teaspoons apple cider vinegar (or white vinegar or lemon juice, optional)
  • 1 teaspoon vanilla extract (optional)
  • 1/2 cup (80g) vegan cream cheese (room temperature)
  • 3 tablespoons (45g) vegan block butter (room temperature)
  • 1 cup (100g) powdered sugar / icing sugar (plus extra 1/2 cup (50g) if needed)
  • 1 teaspoon ground cinnamon
  • 1/4 cup (25g) chopped pecans (optional)

Instructions

  1. Step 1: Peel and chop the sweet potato into large chunks. Steam or boil for 10-15 minutes until tender. Let it cool completely.
  2. Step 2: Puree the cooked sweet potato with a stick blender or food processor until very smooth. If too thick, add some dairy-free milk and blend again. You need 1 1/2 cups (360g) of sweet potato puree for the recipe.
  3. Step 3: Preheat your oven to 350°F (180°C) and line an 8-inch (20 cm) loaf pan with parchment paper.
  4. Step 4: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  5. Step 5: Add the sweet potato puree, oil, dairy-free milk, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until just combined. The batter should be very thick; avoid overmixing to keep the bread light.
  6. Step 6: Transfer the batter to the prepared loaf pan and smooth the top evenly.
  7. Step 7: Bake for 1 hour to 1 hour and 5 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with moist crumbs but no wet batter.
  8. Step 8: Let the bread cool in the pan for 10 minutes before moving it to a cooling rack to cool completely.
  9. Step 9: For the cinnamon cream cheese frosting, beat the vegan butter and cream cheese together until pale and fluffy. Add 1 cup powdered sugar and cinnamon, beating for 1-2 minutes until combined. Add the extra 1/2 cup sugar for a firmer frosting, mixing just until combined.
  10. Step 10: Once the bread is fully cooled, spread the frosting on top and sprinkle with chopped pecans if using.

Tips & Variations

  • Use steamed sweet potato for a lighter puree or bake for a richer flavor.
  • Swap pecans for walnuts or omit nuts for a nut-free option.
  • For extra sweetness in the frosting, add the extra 1/2 cup powdered sugar gradually to reach desired consistency.
  • If you don’t have vegan cream cheese, try a firm coconut cream or cashew-based cream cheese alternative.

Storage

Store unfrosted bread in a sealed container at room temperature for up to 3 days or refrigerated for up to 5 days. You can freeze individual slices for up to 1 month. If frosted, keep the bread covered at room temperature for a few hours or refrigerated for up to 5 days. Frosted slices freeze well too, though the frosting may lose some of its texture upon thawing.

How to Serve

A loaf of pumpkin bread sits on a round white plate on a white marbled surface, showing a moist, dense orange-brown crumb with a slightly darker crust. The top is covered with a thick layer of light beige frosting sprinkled generously with small chopped pecan pieces, creating a textured, nutty surface. In front, a single thick slice of the bread lies flat, displaying the soft, even crumb. Soft light highlights the textures and colors, with blurred background elements including a white ceramic butter dish and jars, enhancing the cozy, homemade feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato puree instead of fresh?

Fresh puree is best for flavor and texture, but canned puree can be used in a pinch. Be sure to measure out the correct amount and adjust the liquid in the batter if needed.

Is this recipe gluten-free?

This recipe uses all-purpose flour, so it’s not gluten-free as written. To make it gluten-free, substitute with a gluten-free flour blend suitable for baking.

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Vegan Sweet Potato Bread with Cinnamon Cream Cheese Frosting Recipe

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★★★★★

4.7 from 55 reviews

This Vegan Sweet Potato Bread is a moist, flavorful loaf perfect for breakfast or a snack. Made with pureed sweet potatoes and warming spices like cinnamon, ginger, and nutmeg, it offers a naturally sweet and hearty profile without any animal products. Topped with a luscious cinnamon cream cheese frosting and optional pecans, this bread combines comforting autumn flavors with a creamy, dreamy finish. It’s easy to prepare, using simple ingredients and baked to golden perfection in an oven.

  • Author: lina
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 10 servings 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Vegan, American-inspired
  • Diet: Vegan

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups (280g) all-purpose plain flour (spooned and leveled)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 x (~360g) very large sweet potato (or 2 medium sweet potatoes, peeled and weighed)
  • 1/2 cup (110g) neutral flavored oil
  • 2/3 cup (150g) dairy-free milk (plant-based milk)
  • 2 teaspoons apple cider vinegar (or white vinegar or lemon juice, optional)
  • 1 teaspoon vanilla extract (optional)

Cinnamon Cream Cheese Frosting

  • 1/2 cup (80g) vegan cream cheese, room temperature
  • 3 tablespoons (45g) vegan block butter, room temperature
  • 1 cup (100g) powdered sugar / icing sugar (plus up to additional 1/2 cup (50g) if needed)
  • 1 teaspoon ground cinnamon
  • 1/4 cup (25g) chopped pecans (optional)

Instructions

  1. Make the Sweet Potato Puree: Peel and chop the sweet potato into large chunks. Steam or boil for 10-15 minutes until tender. Let cool completely.
  2. Puree the Sweet Potatoes: Blend the cooked sweet potatoes in a stick blender or food processor until very smooth and thick. If too thick, add some plant-based milk to help blend. You’ll need 1 1/2 cups (360g) of puree excluding any added milk.
  3. Prepare Oven and Pan: Preheat your oven to 350°F (180°C). Line an 8-inch (20cm) loaf pan with parchment paper.
  4. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until combined.
  5. Combine Wet Ingredients: Add the sweet potato puree, oil, dairy-free milk, apple cider vinegar, and vanilla extract into the dry ingredients. Mix until just combined, forming a very thick batter. Avoid overmixing to prevent dense bread.
  6. Transfer to Pan: Pour or scoop the batter into the prepared loaf pan, smoothing the top evenly.
  7. Bake the Bread: Bake for 1 hour to 1 hour and 5 minutes, depending on your oven. Check doneness by inserting a toothpick into the center; it should come out clean or with moist crumbs only.
  8. Cool the Bread: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  9. Prepare Cinnamon Cream Cheese Frosting: In a large bowl or stand mixer bowl, beat the vegan cream cheese and vegan butter until pale and fluffy. Add 1 cup powdered sugar and cinnamon and beat for 1-2 minutes until combined. For a firmer frosting, add up to an additional 1/2 cup powdered sugar and mix gently.
  10. Frost the Bread: Once the bread has fully cooled, spread the cinnamon cream cheese frosting on top and sprinkle with chopped pecans if using.
  11. Storage Tips: If unfrosted, store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Leftover slices can be frozen for up to 1 month. If frosted, refrigerate leftovers up to 5 days or freeze slices for up to 1 month, though frosting texture may change.

Notes

  • Sweet potatoes can be baked instead of steamed or boiled to make the puree. Bake whole until soft, then scoop out the flesh.
  • Do not overmix the batter to avoid dense bread texture.
  • Use neutral flavored oil like canola, vegetable, or light olive oil for best flavor.
  • The frosting can be adjusted in sweetness by adding more or less powdered sugar according to preference.
  • Optional pecans add a nice crunch and nutty flavor but can be omitted for nut-free version.
  • Ensure the bread is completely cooled before frosting to prevent melting.

Keywords: vegan sweet potato bread, vegan bread loaf, sweet potato recipes, cinnamon bread, dairy-free bread, vegan dessert bread

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